Crostini of Wild Garlic Mustard Greens, Bacon and Ricotta

crostinimustardgreens
NBC Connecticut

Ingredients:

  • 1 Tbsp. extra virgin olive oil
  • 4 slices of bacon, chopped
  • ½ cup onion, sliced thinly
  • 2 garlic cloves, sliced thinly
  • ½ Tsp. crushed red pepper
  • 3 cups wild garlic mustard greens or substitute fresh spinach or arugula
  • 8 French or Italian bread slices, toasted with olive oil
  • ¾ cup ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • To taste salt and black pepper

Instructions:

  • Heat a saute pan on medium-high heat.
  • Add olive oil and bacon. Cook, stirring until the bacon is nearly done to your preferred doneness.
  • Remove with a slotted spoon and reserve.
  • To the same pan, add the onions and cook for about two minutes or until light golden at the edges.
  • Add the garlic and red pepper and cook 30 seconds.
  • Add the wild greens, tossing and cook just until barely wilted.
  • Season to taste with salt and black pepper.
  • Reserve. 
  • To assemble, spread each bread slice lightly with the ricotta cheese. Top with the warm mustard greens and reserved bacon.
  • Sprinkle tops with the Parmesan cheese and enjoy!

Lincoln Culinary Institute.

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